Lemon Cream Chicken Cutlets

Name: Lemon Cream Chicken Cutlets
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 340 g Potato; 1 Lemon; 170 g Green Beans; 1 tbsp Shawarma Spice Blend; 2 tbsp Sour Cream; 1 clove Garlic; 5 g Dill; 285 g Chicken Cutlets; 1 Chicken Stock Concentrate; 1 Salt; 1 Pepper; 5 tsp Olive Oil

Source: HelloFresh

If we were forced to choose a favorite food group, we just might pick sauce—we firmly believe it’s one of the best parts of any dish. That’s why we’re over the moon for this silky garlic-lemon version: It’s rich, creamy, tangy, and couldn’t be simpler to make. Just sauté garlic until fragrant, then stir in chicken stock, sour cream, and lemon juice for positively luscious results. It’s spooned all over chicken cutlets seasoned with warm, aromatic Shawarma spices. Pro tip: You’ll want to save a bit for dipping your sides of roasted green beans and dill potatoes, ‘cause there’s nothing this sauce can’t do.

Health score 7.3/10
40 min
Serves 2
484 kcal

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Ingredients

Potato340 g
Lemon1
Green Beans170 g
Shawarma Spice Blend1 tbsp
Sour Cream2 tbsp
Garlic1 clove
Dill5 g
Chicken Cutlets285 g
Chicken Stock Concentrate1

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Salt1
Pepper1
Olive Oil5 tsp

Method

• Adjust rack to top position and preheat oven to 220°C. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Zest and quarter lemon. Pick and roughly chop fronds from dill. • 4 SERVINGS: Adjust racks to top and middle positions.
• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 10 minutes. • 4 SERVINGS: Spread potatoes out across entire sheet.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. • Return to oven and roast until veggies are browned and tender, 12-15 minutes more. • 4 SERVINGS: Leave potatoes in oven and toss green beans on a separate sheet; roast on middle rack.
• While veggies roast, pat chicken* dry with paper towels and season all over with half the Shawarma Spice, salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; remove chicken from pan. Wash out pan. • 4 SERVINGS: Use all the Shawarma Spice. • TIP: If spices begin to burn, reduce heat to medium.
• Heat a drizzle of olive oil in same pan over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in stock concentrate, ¼ cup water, and a pinch of salt and pepper. Bring to a simmer and cook until reduced, 2-3 minutes. Remove pan from heat and stir in sour cream and a squeeze of lemon juice to taste. • 4 SERVINGS: Use 1/3 cup water.
• Toss roasted potatoes with half the dill and lemon zest to taste. • Divide potatoes, green beans, and chicken between plates. Top chicken with lemon cream sauce and sprinkle with remaining dill. Serve.

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